The food started off well but tapered off - maybe suffering more from conception than execution. The amuse and mushroom salad were delicious, the Agnolotti sublime but the trout was a little lacking in seasoning and the lightly pickled cuke was barely that, much too light.

The Irish Salmon was very gamey and overpowered the sides (most times I've had Irish Salmon, it's usually had a light smoke) This dish just didn't work for me as the components tasted fine individually but not a cohesive dish. The tuna was good but very delicate in flavor and needing more help from the supporting cast. We also had some frites on the side with a Malt Vinegar that was excellent but the brussel sprouts were mush. My GF is pescetarian so we do seafood mostly but the meat dishes may be a different story so I welcome opinions.

She's also a little lactose and they steered her away from the Chocolate millefeuille and offered her something else (which basically a bowl of chocolate pieces) and something else that was good but forgettable.

Anyways, Service is impeccable, maybe the best we've had in Toronto and so is the space. It would warrant a return visit for some different entrees.

Jazz is musical improvisation; it is the art of the moment. In the recording of jazz, the inspiration and inventiveness of this moment is made permanent by technology, giving pleasure many years after the performance.

Ate at Splendido on 3/30 and will say without hesitation that the food and service was on the Michelin 2* (compared to NYC, Chicago, SF) level in all ways. I will admit that chef Victor offered to cook for myself and my friend and 6 of the 14 courses were not on the standard menu, but it was really a stunning meal and a place I'd not hesitate to recommend or return to.